head chef

receptionist

porter

chef

bartender

The Grand Hotel

At the Grand a day at work would be doing a lot of preparation for the opening time of the kitchen, then serving customers and delivering what they ordered to them in a polite way. I learned a lot of skills such as: knowing how much of everything you need to prep for that day, dealing with customers and satisfying them in the best possible way, knowing how to handle complaints, delivering meals, cleaning up after people have finished eating, can keep workplace clean and non cluttered, i also learned to help keep stress off of the other workers in difficult and stressful situations by helping them a lot more than quiet times and by doing things you don't usually do (in my case it would have been cooking). My Co-workers there were really easy to get along with, if i ever needed help with anything I would know who to ask and they would be me out as much as possible. The hardest part of the job would of been getting the food out to people as quick as possible which was hard when the bar was full and having a lot more orders to take out also having to get there and back as quick as possible to help the person I was working with. The enjoyable part of my job was knowing that I got along with everyone there and could have a good time with them while working.

start at 8am.
get your list of rooms
find cleaning cart, make sure its stocked.
open rooms
strip beds and take out all linen, towels
empty all bins and all other rubbish
pre soak bathroom for cleaning
make bed and clean all trimmings, ledges and Flores
clean bathroom, shower, toilet, basins.
replace all towels and bathroom sanitary items
replace mini bar
vacuum, mop


I leant to have a keen eye for cleanliness and style
my managers were fair, respectful and lovely to work with.

the hardest part of the job was the weather, nothing in the job itself is very difficult

the most enjoyable part was seeing that my work had element of surprise about it, you never knew what to expect and everyday was different

Big, busy place to work, High turn-over of staff, probably due to the management and prioritisation of profits over anything. Difficult to get the hours you want. Plus they have some low standards in certain areas. Always paid on time and pay was decent/award. Takes a particular sort of person to work there long-term I think.

The bottlo was a good place to work, sometimes you deal with terrible customers but that comes with the industry. It was usually easy to get a day off as long as I have enough notice for someone to cover me. Management can be a little tough, but if you keep on their good side then you’re sweet.

collector of glasses, responsible for the collection of all glasses, separation and due disposal of bottles in an organized and safe way. Wash glasses and jugs and refit appropriate to the bar. Auilio with cleaning of the environment and organization, maintenance of the environment clean and organized at all times.

Company fires hardworking staff to hire their family members or partners most likely. Many managers overlap each other.  Lack of communication.  Lack of honesty with an example being that they had hired a replacement employee merely days before firing another without any feedback to that terminated employee before dismissal.  

If You want to do yourself a favor don’t get a job there.management rude dismissive attitude and toxic.  They falsely promised hour’s income and positions No training in systems or technology. Will never compromise nor feedback allowed  Staff meetings consist of dictating Members of the community amazing. Co workers fantastic. 

Management and staff were great to work with. I picked up some useful industry knowledge to use in other careers in the future. Looking forward to using these skills elsewhere

I enjoyed working in The Grand Hotel because as a kitchen hand I am able to help the head chef in preparation of foods and different kinds of dishes as I also wanted to become chef someday.

I also work there as a glassy or glass collector in which you meet different kind of people everyday.

Busy at meal times, staff just work, well managed with what they have. Locals are patient & kind people. Small island that being the gateway gets alot of tourists.

Top Job Titles	Average Salary
Head chef 2 salaries reported	$97,500 per year
Receptionist 1 salary reported	$45,000 per year
Porter 1 salary reported	$40,000 per year
Chef 1 salary reported	$73,351 per year
Bartender 1 salary reported	$37.47 per hour

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